Peanut Butter Chocolate Chip Ice Cream

Our favorite homemade ice cream requires an ice cream machine,  and sometimes I’m just not in the mood to take that additional step.  A few weeks ago, I came across Cupcakes and Kale’s recipe and it doesn’t require breaking open a young Thai coconut or pulling out an ice cream machine. Score!

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I doubled the number of bananas in her recipe and used vanilla extract (vanilla bean is delish too) for more flavor.  Out of the five of us, four enjoy this recipe.  Alvin (AKA “my picky eater”) doesn’t like banana as the main ingredient in any recipe, so he wasn’t feeling it.

Tips:

*Be sure to chop your bananas before freezing to make processing them easier.

*If you forget to chop the bananas add a tsp at a time of non-dairy milk to help get the bananas smooth.

This delicious soft-serve ice cream is ready within 10 minutes and serves 4 people.

Watch me make this easy recipe below.

Cupcakes & Kale’s full recipe

If you try this recipe, let me know what you think.

Peanut Butter Chocolate Chip Ice Cream Recipe

by Adapted from Cupcakes and Kale blog

Ingredients

  • 4 frozen bananas, chopped in small circles before freezing
  • 3 tbsp Peanut butter
  • 1 tsp Vanilla extract or 1 vanilla bean, scraped
  • 2-3 tsp of non-dairy milk, as needed
  • Vegan chocolate chips, as many as you want
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